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Ricky's All Day Grill 232

8770 84 Street Fort Saskatchewan AB T8L 4R5 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the cutting boards in the facility are heavily rutted. Replace or repair cutting boards so that they are smooth, non-porous and easy to clean.2. There was a large amount of ice build up in the cook line freezer.Defrost freezer.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was an accumulation of black growth on the ice machine. Operator instructed to obtain am alternative source of ice until ice machine is fully dissembled cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk foods items. Use a scoop with a handle and store so that handle is not being placed directly inside bulk food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured a chlorine residual of 0ppm after multiple attempts. Operator to sanitizer all dishes, utensils, and equipment manually until dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back of the meat slicer blade and guard. Fully disassemble clean and sanitize slicer prior to next use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the cutting boards in the facility are heavily rutted. Replace or repair cutting boards so that they are smooth, non-porous and easy to clean.2. There was a large amount of ice build up in the cook line freezer.Defrost freezer.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened Teriyaki and honey garlic sauces that stated refrigerate after opening were being stored at room temperature.Containers of opened sauce were moved to refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored at room temperature without any time monitoring. Eggs measured 17 degrees Celsius at the top. There was a thin layer of ice at the bottom of the container, but it was not keeping eggs at appropriate temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured a chlorine residual of 0ppm after multiple runs.Operator prepared to manually sanitize utensils and equipment. Dishwasher company was called to repair the dishwasher. Dishwasher was able to produce 100 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There are cracked and missing floor tiles in the cook line. Notably four tiles are missing directly Infront of the grill.2. There are two holes in the wall across from the walk-in cooler and freezer doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the walk-in cooler.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation counters. The operator stored the cloths in a 200ppm Quat sanitizer solution.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A small bowl without handle was being used to portion sugar in dry storage bin. The operator removed the bowl during inspection.Please ensure scoops with handles are used to portion food in the facility to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the walk-in cooler and walk-in freezer were missing protective covers.Please ensure the light fixtures are provided with shatterproof covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored on an unclean shelf. The operator was advised to move the scoop to the dishwasher for washing/sanitizing and ensure ice scoops are stored in a separate clean container.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on the kitchen counter and hanging on a staff kitchen wear. The cleaning cloths were stored in buckets of sanitizing solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were stored on the floor in the dry storage room. The operator moved the bags to the shelf during inspection.Please ensure all food items in the facility are always stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooler at the food prep area had no thermometer. The operator replaced the missing thermometer during inspection. Please ensure all coolers are supplied with functional thermometers. Daily temperature log must always be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the dry storage room had no protective cover.Please replace the missing cover to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two waffle making equipment at the kitchen were unclean. Grease, old dirt and debris were observed at the corners. Please clean the equipment and ensure all equipment in the facility are always maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in the facility were unclean, especially hard to reach areas. Dirt and debris were observed at the following areas.- Underneath shelves in the dry storage and supply storage rooms.- Underneath counters at the back area.- Underneath shelves and counters around the dishwashing area. Please ensure these areas and all hard-to-reach areas are cleaned.